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Biscotti al Vino

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed: Mixing bowl, baking sheet, parchment paper, knife, cooling rack

Ingredients
  

  • Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil or melted butter for a richer flavor
  • 2 large eggs
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts almonds, walnuts, or hazelnuts
  • Optional: 1/2 cup dried fruit such as cranberries or raisins or chocolate chips for variation

Instructions
 

  • Step-by-Step Instructions
  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  • Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk them together until well blended.
  • Combine Wet Ingredients: In another bowl, whisk together the oil, eggs, wine, and vanilla extract until smooth.
  • Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the biscotti tough.
  • Add Nuts and Optional Ingredients: Fold in the chopped nuts and any optional ingredients like dried fruit or chocolate chips.
  • Shape the Dough: Turn the dough out onto a lightly floured surface. Divide it into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them about 3 inches apart.
  • Bake the First Time: Bake the logs in the preheated oven for 25-30 minutes, or until they are golden brown. They should feel firm to the touch. Remove from the oven and let them cool for about 10 minutes.
  • Slice the Biscotti: Once cooled, use a serrated knife to slice the logs diagonally into 1/2-inch thick pieces.
  • Bake the Second Time: Place the sliced biscotti back on the baking sheet, cut side down. Bake for another 10-15 minutes, turning them halfway through, until they are crisp and golden.
  • Cool: Remove from the oven and let the biscotti cool completely on a wire rack.
  • Variations
  • Nut-Free: Substitute the nuts with seeds like sunflower or pumpkin seeds.
  • Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
  • Flavored: Experiment with different wines or add spices like cinnamon or nutmeg for a unique twist.